I made this cake for a babyshower last Friday. I really wanted to create something funky yet adorable, so I came up with a slice of cake with adorable fondant bear toppers. The cake came out bigger than I thought it would as I ended up stacking 4 layers of cake. It was then frosted and covered with fondant. Green ruffle is buttercream.

I made the bears ahead of time out of fondant and painted the paws, the nose and the eyes with black food coloring. The top bear is mama bear holding the newborn cub in her arms. The bottom bear is papa bear. The mother decided to keep the bear toppers so she can use them as cake toppers for the baby’s first year cake.

This cake was actually 4 layer of chocolate cake with two fillings of chocolate mousse and one layer of “dulce de leche” (similar to caramel). It was so yummy!!

The San diego Cake Club: “Confections on Parade” was so much fun. There were so many beautiful cakes on display. I got some captured in this PICTURE VIDEO. They are in no particular order as the categories are mixed. I’ll let you decide who the winners were. I hope you enjoy the pictures.

I just made this cake this weekend. It really was so much fun and very entertaining to design the dress and dressing her up in it.

The barbie cake is chocolate chocolate chunk oced with fudge. The rose cake is strawberry cake with strawberry filling and iced with white fluffy vanilla buttercream.

The dress is all fondant. The white decorations on the white portion of the dress are white buttercream piped with a small round tip. The rose cake is covered with fondant, the ruffle is white buttercream and the roses are fondant. Check how to make fondant roses here.

I made this cake at the end of 2007 for a 1 year old birthday girl. I forgot my camera at home, so I only have my cell phone’s pictures.

Cakes:

The bottom cake was super moist chocolate chocolate chip cake filled with raspberry and iced with vanilla buttercream. Green grass is green vanilla buttercream, flowers and leaves are fondant. Lasso is chocolate fondant (I was too tired at this time I just left it that color, I suggest making it a lighter color).

The hat is cake too!!! It is sour cream vanilla chocolate marbled cake filled and iced with fudge. Covered in pink fondant. Ribbon is white fondant.

The cupcakes are white chocolate cake with white chocolate chips, iced with colored buttercream. Flowers and small hats are made of fondant.

Need more valentine ideas? Here are a couple of pictures I took at a cake club meeting. Note that I did not baked or created these cookie bouquets – Kelle did. The cookies shown below are iced with buttercream!! I was impressed, since we try not to use buttercream on cookies due to its soft consistency. However, these turned out just great. I want to bring to your attention, that buttercream won’t have that shiny finish as color flow (see color flow recipes here). The buttercream recipe is Colette Peter’s.

Double click to enlarge pictures-

Kelle’s mom’s cookie recipe:

1c butter

1 1/4 c granulated sugar

2 eggs

1 tablespoon of milk

2 teaspoon vanilla

1 1/2 c flour

1 tablespoon baking powder

1/4 teaspoon of salt

Tip: you can add about 1/4 teaspoon of nutmeg for 1 batch

I had posted instructions for creating cookies on a stick HERE. It should apply to this recipe. Bake at 400 degrees Farenheits for 8 – 10 mins

Colette Peter’s Buttercream recipe:

2 cups butter (unsalted – room temperature)

1 cup milk (room temperature)

4 pounds of powdered sugar (confectioner’s sugar)

3 teaspoons vanilla

1/4 teaspoon salt

Add all ingredients to bowl and mix them until all are incorporated and the icing is smooth.

Place the buttercrem on piping bag and pipe buttercream icing onto cookies (for outline). Pipe more icing to fill the outline.

I had posted color flow / royal icing recipes and “How to Decorate your Cookies” previously HERE. These might be helpful.

I took a class on chocolate truffles and was amazed at the endless ideas to decorate truffles. For Chocolate Truffles recipe, click HERE.

Truffles can be rolled on sprinkles that resembles the holiday’s theme (top left corner). They can be rolled in coconut and then dipped in white chocolate (white one on lower left corner), rolled in coconut only (lower left corner) or simply just dipped in rich dark chocolate (or milk chocolate, your preference).

For heart truffle shown below: I used coating chocolate (perfect for melting and molding) and poured over a transfer sheet (design is colored cocoa). Allow to set for a bit and use a cookie cutter to make chocolate cut outs (heart shape). Place a cut-out on the bottom, top with chocolate truffle using a piping bag, and top with another cut-out to sandwich the truffle filling. Voila!!

The picture below shows a chocolate truffle dipped in dark chocolate. Allow to cool and with a decorator brush green gold luster dust… beautiful!!! The ripple design was made by using a dipping spiral tool.